Best Watercress And Mushroom Salad With Asian Dressing Recipes

Watercress and Mushroom Salad image

Provided by Chocolatl

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups mushrooms, very thinly sliced
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
5 tablespoons oil
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
4 cups watercress, leaves and fine stems only, loosely packed

Steps:

Nutrition Facts : Calories 108.5, Fat 11.5, SaturatedFat 1.5, Sodium 204.4, Carbohydrate 1.2, Fiber 0.4, Sugar 0.5, Protein 1.2

Watercress and Mushroom Salad with Asian Dressing image

Yield Serves 6

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 1/2 teaspoons grated orange peel
1/2 teaspoon Dijon mustard
1/4 cup canned low-salt chicken broth
1 tablespoon oriental sesame oil
1 tablespoon olive oil
1 1/4 pounds large mushrooms, stems trimmed, caps thinly sliced
1/2 cup thinly sliced green onions
2 large bunches watercress, trimmed

Steps:

Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper.
Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.)
Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately.